Chef Jan, when making a roux, will use two main ingredients: butter and flour. The typical ratio is equal parts by volume or weight of butter and flour. For example, if she uses 2 tablespoons of butter, she will use 2 tablespoons of flour
. The process involves melting the butter over medium-low heat, then whisking in the flour until smooth. The mixture is cooked while whisking frequently for several minutes to eliminate the raw flour taste and to prevent lumps. Depending on how long it is cooked, the roux can be white, blond, or brown, each with different flavors and uses in sauces or soups
. In summary, the ingredients Chef Jan will use to make a roux are:
- Butter
- Flour
These are combined in equal amounts and cooked to the desired color and flavor
